The 38 Best Restaurants in Sydney, Australia | Eater

"Ambi Thind can create around 40 types of chai. They perfume the air as you walk into the tiny, caravan-like shop he opened in 2018. These captivating scent-clouds of cardamom, cloves, ginger, and other spices are generated by staff as they prep and stir bubbling pots of Afro-Punjabi brews inspired by Thind’s youth in Kenya, where locals dialled up the spice strength of masala chai. Each brew — many named after people Thind knows, including regulars, staff members, or hockey players he formerly coached — reflects its namesake. Brooksy’s Chai is fuelled by earthy ajwain seeds, Maddy’s Mzungu buzzes with 40 peppercorns and melted chocolate, and the Amritsar is a cardamom-charged reminder of Thind’s travels to the Indian city. Must-try dish: If you prefer milder brews, start with the signature pour. For a taste of Ambi’s joyfully potent style, go for the Smokey drink." - Lee Tran Lam